LAMB LOIN ROAST.

Today we will talk about the pure taste of the product. Lamb loin is so good by itself that you don’t need to add anything to it. This is probably the most delicious meat “as is.“ It only needs heat treatment and a couple of pinches of spices and salt. It isn’t easy to imagine anything more aromatic, juicy, and tasty. Lamb loin - the back part of a lamb with meat and ribs, the juiciest part of the lamb. By the way, the name “loin“ comes from the French word carre, which means this part of the carcass. Lamb loin, like any lamb, is rich in B-group vitamins, contains vitamin E, and it contains 30% more iron than pork (note for people with low hemoglobin levels). In addition, the lamb loin is not the fattest part of the lamb, the cholesterol content in it is low, so the usefulness of this meat can hardly be overestimated. Delicious easy-to-prepare dish. A variety of first and second courses can be prepared from lamb loin: kharcho and shurpa, steaks and meatballs, an